I love using sweetened condensed milk as a substitute for eggs and sugar sometimes when I bake. The SCM adds a layer something just a little bit different – it softens the dough and the resulting cookie – and leads to sort of a “cakey” consistency. We all crave crispy cookies at times, other times chewy – today, we crave soft and cakey Dark & White Chocolate Chip Cookies!

The cookie dough contains both dark and white chocolate chips and sweetened condensed milk, sans the eggs and sugar of typical cookie dough. Feel free to add a touch more sugar (1/2 cup brown sugar) if you feel like you want a little more sweetness. And, a Tablespoon of cornstarch will make these babies even softer, if you can believe that! (By the way, my intention was to add both – I had that set in my mind – but, I became distracted in the early morning hours of baking these gems and I simply forgot! They turned out superbly sweet and soft just as is!)

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Dark & White Chocolate Chip Cookies

1 stick butter, room temperature (8 Tbs.)
1 14-oz can sweetened condensed milk
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. sea salt
2 cups all purpose flour
10 oz. dark chocolate chips
10 oz. white chocolate chips

Preheat the oven to 375 degrees.

In the bowl of a stand mixer, beat together the butter and sweetened condensed milk until smooth. Add the baking soda, baking powder, vanilla, and salt. Beat again, until creamy. Add the flour, 1/2 cup at a time, and mix until the dough is “cakey” – meaning, still a bit wet.
Fold in the dark and white chocolate chips.

Line cookie sheets with parchment paper and scoop 1″ sized mounds on to the parchment.
Flatten the mounds with the back of a parchment lined juice glass.

Bake the cookies for 12-15 minutes, until just golden brown around the edges.

These are perfectly yummy! 😋 (My neighbors will testify!) – Not too sweet, not too hard – just perfect, Goldilocks! 👧